1-Getting started with Thai Green Curry Chicken Noodle Soup is straightforward, and you’ll love how the flavors build with each step. Begin by gathering your ingredients, like heating 1 tablespoon vegetable oil with ½ cup thinly sliced shallots and 1 tablespoon minced fresh ginger in a pot. This sets the base for the soup’s aromatic profile.

2-Next, add 2 tablespoons Thai green curry paste and cook it briefly to release its spicy essence. Then, build the broth by stirring in 4 cups low sodium chicken broth, 1 (13.5 oz) can unsweetened coconut milk, 2 tablespoons fish sauce, 4 packed teaspoons dark brown sugar, 2 tablespoons fresh lime juice, and ½ teaspoon turmeric, letting it simmer uncovered for 5 minutes. Prepare 4 oz thin rice noodles as per package instructions and have 2 cups shredded cooked chicken ready for serving.

3-To assemble, place the cooked noodles and chicken in bowls, pour the hot broth over them, and garnish with a handful of chopped fresh cilantro and 3 thinly sliced scallions. Don’t forget to offer Sriracha sauce and lime wedges on the side for extra customization. If you’re exploring more noodle-based recipes, our crack chicken noodle soup is a great next try for cozy meals.